Taco Stuffed Tomatoes

 

Taco Stuffed Tomatoes: A Fresh Twist on Taco Night

If you love tacos but want to lighten things up without sacrificing flavor, Taco Stuffed Tomatoes are your new go-to meal. This creative and colorful dish takes all the classic taco fillings you love — seasoned beef, melty cheese, and flavorful toppings — and stuffs them into juicy, ripe tomatoes instead of taco shells. The result? A low-carb, gluten-free, and utterly delicious twist on taco night.

These stuffed tomatoes are easy to make, incredibly satisfying, and perfect for weeknight dinners, meal prep, or even casual entertaining. Bonus: they look just as good as they taste!

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Why You’ll Love Taco Stuffed Tomatoes

• Healthy but hearty: You get all the taco flavor without the heavy carbs.

• Customizable: Easily make them vegetarian, spicy, dairy-free, or keto-friendly.

• Great for leftovers: Make a batch and enjoy them for lunch the next day.

• Ready in 30 minutes: Quick prep and minimal cleanup make this a weeknight win.

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Ingredients

Here's what you'll need to make these flavorful stuffed tomatoes:

For the Tomatoes:

• 4–6 large, firm tomatoes (beefsteak or heirloom work best)

For the Filling:

• 1 lb ground beef (or ground turkey, chicken, or plant-based meat)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)

• 1/4 cup water

• 1/2 cup canned black beans, drained and rinsed (optional)

• 1/2 cup corn kernels (optional)

• 1/2 cup shredded cheddar or Mexican blend cheese

Toppings (Optional but recommended):

• Sour cream or Greek yogurt

• Diced avocado or guacamole

• Fresh cilantro

• Sliced green onions

• Jalapeño slices

• Salsa or hot sauce

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How to Make Taco Stuffed Tomatoes

1. Prep the Tomatoes

Cut the tops off the tomatoes and carefully scoop out the insides with a spoon. You want to create a hollow shell without tearing the outer wall. Lightly sprinkle the inside with salt, then place them upside down on a paper towel to drain while you prepare the filling.

2. Cook the Filling

In a skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and the onion is soft. Add garlic, taco seasoning, and water. Stir in black beans and corn if using. Simmer for 3–5 minutes until thickened.

3. Stuff the Tomatoes

Preheat your oven to 375°F (190°C). Place the hollowed tomatoes in a baking dish. Spoon the taco mixture into each tomato, pressing down gently to fill them all the way. Top each with shredded cheese.

4. Bake

Bake for 15–20 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.

5. Top and Serve

Let the tomatoes cool slightly, then add your favorite taco toppings and serve!

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Make It Your Way

• Vegetarian: Skip the meat and use black beans, quinoa, or lentils as the base.

• Keto-friendly: Omit the beans and corn and load up on meat, cheese, and avocado.

• Extra spicy: Add chopped jalapeños to the filling or mix hot sauce into the taco meat.

• Meal prep tip: Prepare the filling and tomatoes separately and assemble before baking for fresher results.

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Serving Suggestions

Taco Stuffed Tomatoes are satisfying on their own, but you can round out your meal with:

• A side of Mexican rice or cauliflower rice

• Chips and guacamole or salsa

• A crisp green salad with lime vinaigrette

• A refreshing glass of iced tea or margarita

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Final Thoughts

Taco Stuffed Tomatoes are proof that healthy eating doesn’t have to be boring. With their vibrant colors, bold flavors, and satisfying texture, they make a great alternative to traditional tacos. Whether you're trying to cut carbs, eat more veggies, or just shake up your dinner routine, this dish checks all the boxes.

Give them a try and watch them become a new favorite in your taco night rotation!